* Line a 9inch cake tine with 2 thicknesses of parchment or greaseproof paper.

* In a large (the larger the better!) baking bowel, mix the currants, sultanas, raisins, peel and cherries with the flour salt and spices.

* In a 2nd large bowel cream the butter with the sugar until lightly fluffy. Stir in lemon zest, add beaten egg to the mix a little bit at a time, beating well after each addition- (take it slow as the threat of curdling lurks!! BUT if it does curdle simply add a tbsp of flour and mix again.)

* Carefully fold in ½ the flour and fruit into the egg and butter mixture. Once mixed repeat with what’s left of the fruit and flour. Finally, add the brandy.

* Spoon mixture into cake tin (no air pockets please)

TIP: To create the perfect icing surface, before the cake goes in the oven use the back of a wooden spoon to make a slight dip in the centre

Bake for 4 ½ hours

TIP: If the cake is browning too rapidly, cover the tin with double layer of greaseproof paper after 2 ½ hours.

It’s tempting to view your masterpiece as it bakes but try to avoid opening the oven door too often as this can cause the cake to collapse.

Once baked…
Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely.

The BEST bit: Once cooled prick the surface of the cake with a fine metal skewer and slowly pour 2-3 tbsp brandy. Feed the cake brandy every two weeks up until Christmas- it tis the season to be jolly after all!!

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